Courtesy of Mari-Beth Crysler via Kate.
The only bad thing about these is how easy they are! The original recipe comes with the following caveat:
Warning – Highly Addictive
Continue reading “Mari-Beth’s Skor bars”
How many times have you tried to make lasagne, only to find yourself cursing over wet noodles that just won’t cooperate?
It turns out that the secret to easy lasagne is – don’t cook the noodles. I learned this from New Moosewood Classics, which has an awesome recipe for Greek lasagne. If your tomato sauce is liquid enough, the noodles will cook while the assembled lasagne is baking. I’ve tried this countless times now, and assembly is a snap, and the results are yummy every time.
And just to clarify, I am not talking about so-called “express” lasagne noodles. I’m talking about real, honest-to-goodness noodles.
The following recipe is very traditional – I use Yves Veggie ground round instead of meat for my tomato sauce; you can presumably use anything that approximates the taste and texture of ground beef. The delight of this recipe for me is that it is not only really easy, but also very adaptable – use your imagination, ingredients-wise. Like pizza, lasagne can be an excellent way to use those leftover veggies.
Continue reading “Lasagne – Quick and Easy!”